Thai Mango Sticky Rice

Thai Mango Sticky Rice (Khao Niao Mamuang / ข้าวเหนียวมะม่วง) is made with sweet coconut sticky rice, ripe mango, and a creamy coconut sauce.

🥭 Thai Mango Sticky Rice

Serves: 4
Time: About 45–60 minutes, plus soaking

Ingredients

Sticky rice

  • 1 cup (200 g) Thai glutinous/sticky rice
  • 1 cup (240 ml) coconut milk
  • ⅓ cup (65 g) white sugar
  • ½ teaspoon salt

Coconut sauce

  • ½ cup (120 ml) coconut milk
  • 1 tablespoon sugar
  • ¼ teaspoon salt
  • 1 teaspoon cornstarch
  • 1 tablespoon water

To serve

  • 2 ripe mangoes
  • Toasted sesame seeds or crispy mung beans (optional)

👩‍🍳 Instructions

1. Soak the sticky rice
Rinse the sticky rice several times until the water is mostly clear. Soak it in plenty of water for at least 4 hours, preferably overnight.

2. Steam the rice
Drain the rice well. Steam it in a steamer for about 20–30 minutes, until the grains are soft and translucent.

3. Make the coconut mixture
While the rice is steaming, gently heat 1 cup coconut milk + ⅓ cup sugar + ½ teaspoon salt in a saucepan. Stir until the sugar dissolves. Don't boil it.

4. Mix rice and coconut milk
Transfer the hot sticky rice to a bowl. Pour the warm coconut mixture over it and gently mix. Cover and let it sit for 15–20 minutes, allowing the rice to absorb the coconut milk.

5. Make the coconut topping
Mix 1 teaspoon cornstarch with 1 tablespoon water. Heat ½ cup coconut milk, 1 tablespoon sugar, and ¼ teaspoon salt. Add the cornstarch mixture and stir until slightly thickened. Remove from the heat.

6. Prepare the mango
Peel the ripe mangoes and slice them into thin pieces.

7. Serve
Place a portion of coconut sticky rice beside the mango. Drizzle the thick coconut sauce over the rice and sprinkle with toasted sesame seeds or crispy mung beans.

⭐ For the best Thai-style result

  • Use Thai glutinous rice, not ordinary jasmine rice.
  • Choose mangoes that are very ripe, sweet, and fragrant.
  • Nam Dok Mai mangoes are especially popular in Thailand.
  • Don't boil the coconut milk; gentle heating gives a smoother sauce.
  • Serve the sticky rice slightly warm or at room temperature with chilled/fresh mango.

Classic ratio: about 1 cup raw sticky rice → 1 cup coconut milk for soaking the cooked rice.

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